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Zarzuela

Few places channel Spanish ambience the way that this restaurant does, with its thick stucco walls, tile floors and wood beam ceiling. When Andy Debbane and Lucas Gasco opened it in 1994, few people new much about tapas or Spanish food, but Zarzuela's food continues to rise to the top. However, the clang of cable cars rolling by outside let's you know you're in San Francisco. Gasco creates exceptional tortilla Espanola, flaky empanadas and rustic braises like duck legs in prune sauce. He also features a few well-chosen larger plates such as paella and Castilian-style oxtail stew.